Caramel Toffee Pumpkin Pie

No holiday dessert table can be complete without pumpkin pie, but to Jessica, classic pumpkin pie was always missing...something. The caramel, toffee and eggnog put this pumpkin pie over the top and make it the star of the holiday dessert table!

For the pie shell: Place the flour, sugar and salt in the bowl of a food processor, pulse to combine. Add the cubed butter, pulse until the mixture resembles coarse crumbs the size of a pea. Slowly drizzle in the ice water while continuing to pulse. As soon as the mixture begins to come together stop adding water and pulse a couple more times. Remove the dough from the food processor and form into a disk. Wrap in plastic wrap and refrigerate for at least an hour. Roll the dough out to about a 12" diameter. Gently fit the dough into a deep dish 9" pie plate. Trim any excess and crimp the edges. Freeze the pie shell completely before baking.Preheat oven to 400°F.

Grease a piece of tinfoil and press greased side down into the bottom and sides of the pie shell. Fill the foil lining with pie weights. Bake for 20 minutes, remove the foil and pie weights, gently press down any areas that have bubbled up then bake for an additional 5 minutes. Cool completely before filling.

For the filling: Preheat oven to 375°FBeat pumpkin, caramel butterscotch topping, brown sugar, spices, vanilla and salt together in a large bowl. Add milk, cream and eggs; beat until smooth. Sprinkle crushed toffee over the bottom of the pie shell. Pour pumpkin mixture carefully over the toffee; some pieces may float to the top, gently push them back into the filling. Place pie plate on a cookie sheet in the center of the oven. Bake until set; about 1 - 1.5 hours. Cool completely and chill before serving.Serve each slice of pie with a dollop of Eggnog Whipped Cream and a dusting of pumpkin pie spice.